Crock Pot Philly Cheesesteak Stuffed Peppers (Low Carb)
Our Crock Pot Philly Cheesesteak Stuffed Peppers are a low carb twist on traditional stuffed peppers and our Crock Pot Philly Cheese Steak Meatloaf. This easy low carb crock pot recipe is one of my daughter's favorites!
Course: Main Dish
Cuisine: Low Carb
Keyword: Casserole Crock Recipe, Crock Pot Philly Cheesesteak Stuffed Peppers
4Green Bell PeppersSee Note: Cut in half to create tops and bottoms & seeded)
Cut bell peppers in half to create tops and bottoms, carefully removing stems and seeds.
Place all peppers with widest opening facing up in a casserole crock or 6 quart slow cooker.
In a bowl mix together remaining ingredients except provolone until blended well.
Fill each pepper half-way with meat mixture and press a slice of cheese down on each pepper.
Top with remaining half of meat mixture, pressing down into each pepper.
Cook on High for 4-6 Hours or Low for 6-7 Hours or until meat mixture reads at least 165 on a meat thermometer.
Top with remaining cheese and place lid on slow cooker until cheese melts.
To serve carefully lift each pepper out of crock with a slotted spatula and plate.
We are using our Crock Pot Philly Cheese Steak Meatloaf mix as the filling for these Stuffed Peppers. If you would like to make a half batch of the peppers, you could turn the other half of the filling into a small low carb meatloaf.
We used our Casserole Crock Pot for this recipe but you can use a 6 quart slow cooker, it just may be a bit snug.